Harissa Meatballs with Whipped Feta

Ingredients

For the Harissa Meatballs:

• 1 lb (450g) ground beef (80/20 for best flavor)
• 1/2 lb (225g) ground lamb (optional, or use all beef)
• 1/4 cup (60ml) harissa paste (mild or spicy, adjust to taste)
• 1/2 cup (50g) breadcrumbs (panko or fresh)
• 1 large egg
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

For the Whipped Feta:

• 8 oz (225g) feta cheese, crumbled
• 4 oz (115g) cream cheese, softened
• 1/4 cup (60ml) Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 2 tbsp fresh dill, chopped (for garnish)

For Serving (Optional):

• Warm flatbread or pita
• Couscous or rice
• Fresh herbs (parsley, dill, or mint)
• Lemon wedges
• Cherry tomatoes, halved
• Cucumber slices

Instructions

Prepare the Harissa Meatballs:

1. Mix the Meatball Mixture: In a large bowl, combine ground beef, ground lamb (if using), harissa paste, breadcrumbs, egg, grated onion, minced garlic, cumin, coriander, smoked paprika, parsley, cilantro (if using), salt, and pepper. Use your hands or a spoon to mix until just combined—avoid overmixing to keep the meatballs tender.
2. Shape the Meatballs: Form the mixture into 1.5-inch (4cm) balls, about the size of a golf ball. You should get 18-20 meatballs. Place them on a plate and refrigerate for 15 minutes to firm up.
3. Cook the Meatballs: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 160°F/71°C). Transfer to a plate and keep warm.

Make the Whipped Feta:

1. Blend the Ingredients: In a food processor, combine crumbled feta, cream cheese, Greek yogurt, olive oil, lemon juice, minced garlic, and black pepper. Blend until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed.
2. Adjust Consistency: If the mixture is too thick, add 1-2 tbsp of water or more Greek yogurt until it reaches a spreadable consistency. Taste and adjust seasoning with more lemon juice or pepper if desired.
3. Chill (Optional): Transfer the whipped feta to a bowl and refrigerate for 10-15 minutes to let the flavors meld. Garnish with fresh dill before serving.

Assemble and Serve:

1. Plate the Dish: Spread a generous layer of whipped feta on a large serving platter or individual plates. Arrange the harissa meatballs on top, nestling them slightly into the feta.
2. Garnish and Accompaniments: Sprinkle with fresh herbs (parsley, dill, or mint) and serve with lemon wedges for squeezing. Add cherry tomatoes and cucumber slices for freshness, if desired.
3. Serve With: Pair with warm flatbread, pita, couscous, or rice to soak up the flavors. A simple green salad also complements the dish.

Tips and Variations:

• Harissa Heat: Harissa varies in spice level. Taste your harissa first and adjust the amount to suit your preference. For milder meatballs, use 2 tbsp instead of 1/4 cup.
• Meat Options: Substitute ground turkey or chicken for a leaner option, but add 1 tbsp olive oil to the mixture to prevent dryness.
• Make Ahead: The meatball mixture can be prepared a day in advance and refrigerated. Whipped feta can be made up to 2 days ahead and stored in an airtight container.
• Baking Option: For a hands-off approach, bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for 15-18 minutes, flipping halfway.
• Gluten-Free: Use gluten-free breadcrumbs or almond flour for a gluten-free version.

Nutritional Information (Per Serving, Approx.):

• Calories: 450
• Protein: 25g
• Fat: 35g
• Carbohydrates: 10g
• Serves: 4-6